Homemade Chicken Ramen

Method

1. 01

   Organize the mise en place: separate the white and green parts of the scallion, crush the garlic, slice the ginger and shiitake, and season the chicken thighs with salt; this order avoids overcooking the noodles at the end.

2. 02

   Heat the chicken broth in a pot to 90-95°C with the garlic, ginger, and the white part of the scallion for 5 minutes, until it smells sweet and spicy.

3. 03

   Add the chicken thighs to the broth, maintain a very gentle simmer at 90-95°C, and cook for 18-22 minutes, until the center registers 74°C; remove the chicken and let it rest for 5 minutes to retain its juices.

4. 04

   Strain the broth to remove garlic, ginger, and white scallion; return the liquid to the pot, add the shiitake, soy sauce, and mirin, and gently boil for 6 minutes, until the mushrooms are tender and shiny.

5. 05

   Turn off the heat, take a cup of the hot broth, and dissolve the white miso in it; return it to the pot without boiling, because miso retains its aroma better below 85°C.

6. 06

   Boil water at 100°C in a separate pot, carefully lower in the eggs and cook for 6 minutes and 30 seconds; transfer them to cold water for 3 minutes, peel, and cut in half.

7. 07

   Cook the ramen noodles in the same boiling water, according to the package, for 2 to 4 minutes, until they are flexible but firm to the bite; drain them immediately to prevent them from softening.

8. 08

   Slice the rested chicken into 1 cm strips and check that the juices run clear; if any piece did not reach 74°C, return it to the hot broth for 3-4 more minutes.

9. 09

   Divide the noodles into 4 warm bowls, serve the broth over them with shiitake, arrange the chicken, eggs, nori, and the green part of the scallion.

10. 10

    Finish each bowl with toasted sesame oil and toasted sesame seeds; serve immediately, when the broth is steaming and the noodles still have texture.